Yum-Yum Korean Beef Bowl

Step 1 -Add the beef, 2 tablespoons of the soy sauce, the vegetable oil, 1 teaspoon of the sesame oil, the brown sugar, the ginger, the garlic, the cornstarch, and the black pepper into a resealable plastic bag.

Step 2 -Press the air out of the bag and seal the bag tightly. Press the marinade around the beef to coat it well.

Step 3 -Place the marinating beef mixture in the refrigerator for at least 30 minutes and up to overnight.

Step 4 -Bring a large pot of water to a boil, then turn off the heat.

Step 5 -Add the broccoli, the carrots, the chives, and the bean sprouts to the hot water and cook them for 1 minute.

Step 6 -Drain the vegetable mixture in a colander and then run it under cold water to stop the cooking process and to cool.

Step 7 -Drain the excess water from the vegetable mixture and set it aside.

Step 8 -In a medium bowl, combine the remaining soy sauce, the rice vinegar, the sugar, the remaining sesame oil, and the water and stir well.

Step 9 -Add the vegetable mixture to the soy sauce mixture and allow it to sit, about 10-15 minutes.

Step 10 -Bring a large pot of water to a boil over medium-high heat.

Step 11 -Add the cubed potatoes to the water and cook, about 6-7 minutes. Drain the potatoes and set them aside.

Step 12 -Heat a large skillet over medium-high heat.

Step 13 -Add the beef and the potatoes to the skillet and cook, stirring well, until the beef begins to brown and reaches an internal temperature of at least 145 degrees F, about 7 minutes.

Step 14 -Adjust the heat to low, cover the skillet, and simmer the beef mixture for 1 minute.

Step 15 -Transfer the beef mixture to a resting plate.

Step 16 -In two serving bowls, add 1 cup of the steamed rice to each and then top each with 1/2 of the beef mixture, 1/2 of the prepared vegetable mixture, and 1/2 of the kimchi.

Step 17 -Garnish the beef bowls each with 1/2 of the green onions, 1/2 of the cucumbers, and 1/2 of the sesame seeds.

Step 18 -Serve.